Sugar production
Article 3
1. For the purposes of Title II of Regulation (EC) No 318/2006, ‘sugar production’ means the total quantity, expressed as white sugar, of: (a) white sugar; (b) raw sugar; (c) invert sugar; (d) syrups belonging to one of the following categories, hereinafter called ‘syrups’: (i) sucrose or invert sugar syrups which are at least 70 % pure and are produced from sugar beet, (ii) sucrose or invert sugar syrups which are at least 75 % pure and are produced from sugar cane. 2. Sugar production shall not include: (a) quantities of white sugar produced from raw sugar or syrups which were not produced in the undertaking which manufactured the white sugar; (b) quantities of white sugar produced from raw sugar, syrups or sugar sweepings which were not produced during the marketing year in which the white sugar was manufactured; (c) quantities of raw sugar produced from syrups which were not produced in the undertaking which manufactured the raw sugar; (d) quantities of raw sugar produced from syrups which were not produced during the marketing year in which the raw sugar was manufactured; (e) quantities of raw sugar processed into white sugar during the marketing year in question by the undertaking which produced them; (f) quantities of syrups processed into sugar or invert sugar during the marketing year in question by the undertaking which produced them; (g) quantities of sugar, invert sugar and syrups produced under inward-processing arrangements; (h) quantities of invert sugar produced from syrups which were not produced by the undertaking which manufactured the invert sugar; (i) quantities of invert sugar produced from syrups which were not produced during the marketing year in which the invert sugar was manufactured. 3. Sugar production shall be expressed in terms of white sugar in the following way: (a) in the case of white sugar, disregarding differences in quality; (b) in the case of raw sugar, on the basis of yield determined in accordance with point III of Annex I to Regulation (EC) No 318/2006; (c) in the case of invert sugar, by multiplying production of invert sugar by the coefficient 1; (d) in the case of syrups considered as intermediate products, on the basis of extractable sugar content determined in accordance with paragraph 5 of this Article; (e) in the case of syrups which are not considered as intermediate products, on the basis of sugar content, expressed as sucrose in accordance with Article 3(2) of Commission Regulation (EC) No 2135/95 ( 5 ) . 4. Sugar sweepings from a previous sugar year shall be expressed as white sugar in proportion to the sucrose content. 5. Purity of syrups shall be calculated by dividing the total sugar content by the dry matter content. The extractable sugar content shall be calculated by subtracting the difference between the dry matter content and the degree of polarisation of that syrup, multiplied by 1,70, from the degree of polarisation of the syrup in question. Dry matter content shall be determined by areometry or refractometry. However, the extractable sugar content can be established, for an entire marketing year, on the basis of the real yield in syrups.